Wild Mushroom Risotto Recipe
3 14.5 oz. cans vegetable broth, or homemade chicken or veal broth
3 T. butter
3 T. olive oil
2 shallots, chopped
1 lb. assorted sliced wild mushrooms (such as oyster, crimini and stemmed
shiitake)
1 C. arborio rice or medium-grain rice
1/2 C. dry sherry or white wine
1/2 C. freshly grated Parmesan cheese (about 2 oz.)
3/4 t. chopped fresh thyme
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover
and keep broth hot.
Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium
heat. Add chopped shallots; saut� one minute. Add wild mushrooms; cook until
mushrooms are tender and juices are released, about 8 minutes.
Add rice and stir to coat. Add sherry and simmer until liquid is absorbed,
stirring frequently, about 8 minutes. Increase heat to medium high. Add 3/4 cup
hot broth and simmer until absorbed, stirring frequently.
Add remaining broth 3/4 cup at a time, allowing broth to be absorbed before
adding more and stirring frequently until rice is just tender and mixture is
creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme.
Serve warm.
Note: Arborio, an Italian short-grain rice, is available at Italian markets and
many large supermarkets.
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